Gluten & Egg Free Strawberry Mascarpone Pie

Directions

Pie Crust

1. Preheat oven to 375°F (190°C).
2. Place Kinnikinnick Pie Crust on baking tray (leave in pie foil). Let thaw 30 minutes.
3. Pierce bottom and sides with a fork to prevent air pocket from forming.
4. Bake in preheated oven for 15- 17 minutes. Remove pie crust from oven. Set aside to cool completely. 

Mascarpone Filling 

1. In a medium bowl, beat cream cheese until smooth, scraping down sides of bowl in between mixing (approx. 5 - 7 minutes).
2. Add icing sugar, cream and vanilla extract. Mix until smooth. 
3. Add mascarpone. Mix just until combined.
4. Cover and refrigerate until ready to use. 

Ganache Base (make when tart shells have cooled)

1. Using a bain marie (snug bowl over a pot of water), melt chopped chocolate and cream.
2. Remove from heat and cool slightly.
3. Using a pastry brush or the back of a small spoon, brush a thin layer of Ganache to coat the inside of baked pie crust (sides and bottom). 
4. Let Ganache set completely. 

Assembly

1. Fill base of Ganache Pie Crust with Strawberry Filling. Spread evenly on pie base. 
2. Scoop Mascarpone Filling over Strawberry Filling. Spread to fill evenly. Use an offset spatula to aid in spreading filling (top is slightly mounded). 
3. Decorate with quartered strawberry pieces and assorted berries. 
4. Refrigerate for 4 hours for filling to set. 
5. Remove from refrigerator. Dust with optional icing sugar prior to serving. 

Yields 1 pie